Easy Chocolate Hazelnut Truffles With Dates. Only 3 Ingredients!
Chocolate hazelnut truffles are one of those treats that feel indulgent but are surprisingly simple to make. This easy recipe uses just three ingredients: dates, hazelnuts, and chocolate. The dates add natural sweetness and help everything stick together. Whole hazelnuts tucked inside make every bite extra satisfying. These truffles are rich, chocolatey, and perfect for a quick dessert or nourishing snack.
Why You’ll Love These
- Easy and fast. These chocolate hazelnut truffles are ready in about 30 minutes. A food processor does all the work. No chopping. No baking. No cooking required.
- A guilt-free sweet treat. Just one truffle is enough to satisfy your sugar cravings. They are rich, chocolatey, and naturally sweetened with dates. Unlike traditional truffles, they won’t cause a sharp blood sugar spike or an energy crash later on.
- Easy to customize. Depending on the chocolate you use, these truffles can be vegan, dairy-free, or refined sugar–free. You can easily adapt them to your preferences or dietary needs.
- Highly nutritious. Dates and hazelnuts are packed with vitamins, minerals, antioxidants, and fiber. In this recipe, I use raw hazelnuts, which are more nutrient-dense than roasted ones. Raw hazelnuts are rich in monounsaturated fats, making them a heart-healthy choice.
How to Make Chocolate Hazelnut Truffles
- Process the hazelnuts.
Add raw or unsalted roasted hazelnuts to a food processor and pulse until finely ground. Set aside about 1 tablespoon for topping. - Add the dates.
Remove the pits from the dates and add them to the food processor. Process until a sticky, uniform dough forms. - Shape the truffles.
Take a small amount of the mixture and flatten it between your palms. Place a whole hazelnut in the center and wrap the dough around it. Roll into a smooth ball. Repeat with the remaining mixture. - Melt the chocolate.
Melt the chocolate using one of the methods below until smooth:- Double boiler: Place the chocolate in a heatproof bowl over gently simmering water.
- Microwave: Heat in short intervals, stirring between each one to prevent burning.
- Oven (low heat): Place chocolate in an oven-safe dish and warm gently, stirring as it melts.
- Coat the truffles.
Dip each truffle into the melted chocolate, allowing excess chocolate to drip off. Then place on parchment paper. I like to use a fork or a slotted spoon for best results. - Finish and chill.
Sprinkle with the reserved ground hazelnuts. Refrigerate until the chocolate is set.
Please Note: Some of the links in this blog post are Amazon affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting The Food Kooky!
Helpful tips
Pit the dates first.
Always make sure all dates are fully pitted before adding them to the food processor. This protects your appliance and ensures a smooth texture.
Use soft, juicy dates.
Dry dates can affect the texture of the truffles. If your dates feel firm or dry, soak them in hot water for 5–10 minutes, then drain well before processing.
Yield may vary.
I usually get about 20 truffles from this recipe. The final number will depend on the size of your dates and how large you roll each truffle.
Keep the size consistent.
For evenly sized truffles, use a teaspoon to scoop the same amount of the date and hazelnut mixture each time.
Raw vs. roasted hazelnuts.
I’ve tested this recipe with both raw hazelnuts and roasted unsalted ones. Both work well, but roasted hazelnuts give the truffles a deeper, more intense hazelnut flavor.
Chill if the mixture feels sticky.
If the dough is too soft to handle, refrigerate it for 10–15 minutes before shaping the truffles.
Let excess chocolate drip off.
When coating the truffles, allow the extra chocolate to drip off before placing them on parchment paper for a cleaner finish.
Storage and Shelf Life
- Chill first.
Place the truffles on a tray and refrigerate until the chocolate is fully set. - Store properly.
Transfer the truffles to a zip-top bag or an airtight food storage container with a lid. - Refrigerator storage.
When stored in a well-sealed container, these chocolate hazelnut truffles will keep for several weeks in the fridge. - Room temperature.
They can be kept outside of the fridge for short periods, but they are more sensitive to heat and moisture. The chocolate may soften or melt, and the natural fats in the hazelnuts can become rancid over time. - Freezer-friendly.
If you enjoy frozen treats, store the truffles in the freezer. They taste delicious straight from the freezer and hold their shape well.
Easy Chocolate Hazelnut Truffles
Equipment
- Food processor, blender or chopper
Ingredients
- 8 large pitted dates
- ½ cup hazelnuts raw or roasted unsalted
- 20 whole raw hazelnuts or roasted unsalted for the center
- 6 oz dark chocolate or chocolate that you like
Instructions
- Add 1/2 cup of raw hazelnuts (or roasted unsalted) in a food processor and process them until they are finely ground. Save one tablespoon of the ground hazelnuts for topping.
- Remove the pits of eight large dates. Add them into the food processor with the ground hazelnuts and process until the ingredients are combined and you have a sticky dough.
- Take a small amount of the mixture and flatten it between the palms of your hands.
- Place one whole hazelnut in the center. Enclose the dough around the hazelnut. Then roll it into a smooth ball.
- Continue to form truffles until you are out of dough. I usually get 20 truffles.
- Melt the chocolate in the microwave or using a double boiler method (read the blog post for instructions).
- Line a baking sheet with a parchment paper. Dip each truffle in chocolate place it on the baking sheet.
- Top the truffles with some of the ground hazelnuts you saved before the chocolate sets.
- Chill the truffles in the freezer for 5-10 minutes or in the fridge until the chocolate is set. Then transfer the truffles in box with a lid and store in the refrigerator.
Other recipes you might like
Coconut Bonbons With Whole Blueberry Center(Vegan, Gluten Free)